Kefir is a fermented milk drink. The word kefir is said to have originated from the Turkish word "Keif" which means "good feeling".
Kefir’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.
Kefir has many reputed health benefits.
It has antibiotic and antifungal properties. It's been used in the treatment of a variety of conditions, including metabolic disorders, atherosclerosis, and allergies, tuberculosis, cancer, poor digestion, candidiasis, osteoporosis, hypertension, HIV and heart disease.
Both yogurt and kefir are a source of probiotics, live organisms (like bacteria and yeast) that, when consumed in certain amounts, exert health benefits. They are both cultured milk products rich in protein, calcium, B vitamins and potassium. Both have a similar tart, slightly sour taste and can be purchased plain or flavored with fruit or vanilla. They also improve lactose digestion, since the live cultures used to make them break down milk sugar.
Their differences lie in the consistency and the numbers and types of beneficial bacteria they contain. In fact, Kefir can be substituted for yogurt in many dishes.